ADVERTISEMENT
Pumpkin Pie Nice Cream
Pumpkin Pie Nice Cream
0 Reviews
From: EatingWell.com, November 2019
Can't get enough pumpkin spice and pumpkin? Get those fall flavors you love in this dairy-free and vegan ice cream alternative made with bananas and pumpkin puree. This easy and healthy dessert contains no added sugar, unless you use the optional maple syrup—which is a delicious touch. Add some chopped pecans to make it really special.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 4 ripe medium bananas, peeled, halved and frozen
- 1 (15 ounce) can unseasoned pumpkin puree, chilled
- 1¼ teaspoons pumpkin pie spice (see Tip)
- 2 tablespoons pure maple syrup, plus more for garnish (optional)
- Toasted chopped pecans for garnish
Preparation
-
Prep
-
Ready In
- Place bananas, pumpkin, pumpkin pie spice and maple syrup (if using) in a food processor; process until smooth. Drizzle with additional maple syrup and garnish with pecans, if desired.
- Tip: You can find pumpkin pie spice with the other spices at the grocery store, or simply combine some pantry spices to make your own.
- Serving size: ½ cup
- Per serving: 71 calories; 0 g fat(0 g sat); 3 g fiber; 18 g carbohydrates; 1 g protein; 18 mcg folate; 0 cholesterol; 9 g sugars; 0 g added sugars; 8,311 IU vitamin A; 7 mg vitamin C; 19 mg calcium; 1 mg iron; 3 mg sodium; 322 mg potassium
- Nutrition Bonus: Vitamin A (166% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1 fruit
